Veggie Skewers

Veggie skewers II

Veggie Skewers

  • Servings: 6
  • Difficulty: Easy
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When hungry people are chomping at the bit at a BBQ appetizers can buy you time and these ones are so easy and tasty that your guests may even forget about the main course.

Here’s how we do this one.

Shopping List:

  • 8 ounces Paneer
  • 1/2 of a Large Red Onion -thick sliced
  • 1 large Red Pepper – cut into chunks
  • 12 – 18 Grape tomatoes
  • 3 tablespoons Olive Oil
  • 2 teaspoons Cumin
  • Salt and Pepper to taste
  • 6 Bamboo/Metal skewers

Putting it all together:

  1. Cut the Paneer into small cubes and place in a large bowl.
  2. Add all the remaining ingredients and mix well.
  3. Soak the bamboo skewers for 30 minutes so they won’t burn.
  4. Starting with the Paneer thread the ingredients on the skewers, alternating, until all skewers have been used.
  5. Grill at 350° for about 10 minutes.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                             Bon Appetit

Mexican Chopped Salad

Chopped Mexican Salad

Mexican Chopped Salad

  • Servings: 4 - 6
  • Difficulty: Easy
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Staying with the Healthy Eating aspect of my new fitness regime I’m sharing a modified Mexican Chopped Salad that I borrowed from Rachael Ray.

Now this one is modified because there are ingredients she has in hers (Jicama) that I don’t have and I’m using a couple of things she doesn’t (Turnip and Radishes). Also her particular recipe calls for a vinaigrette while mine has no dressing at all.

Thank you Chef for a great salad idea.

Here’s how we do this one.

Shopping list:

  • 1 1/2 heads Romaine lettuce – rough chopped
  • 1 head Kale – rough chopped
  • 1 medium Turnip – cut into matchsticks
  • 6 – 8 Radishes – quartered
  • 3 Roma tomatoes – diced
  • 1 medium Green Pepper – diced
  • 1/2 large Red Onion – diced
  • 1 handful Cilantro – chopped
  • 1 8 ounce tin Corn kernels
  • 1 9 ounce can Black Beans – drained and rinsed
  • Salt and Pepper to taste
  • Juice of 1 Lime
  • Feta cheese for topping

Putting it all together:

  1. In a large bowl toss all ingredients except the Feta and Lime juice.
  2. Squeeze the lime juice over the salad and top with the Feta cheese.
  3. Enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time………

                           Bon Appetit

 

Five Spice Pork with Pineapple Salsa

Five Spice Pork

Five Spice Pork with Pineapple Salsa

  • Servings: 6
  • Difficulty: Easy
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This particular recipe originally was in Chatelaine magazine but as with most recipes I come across I have made a slight adjustment to it based on the ingredients I had in the house and the varying tastes of those in the family.

Here’s how we do this one.

Shopping list:

  • 12 Pork Loin medallions
  • 1 tbsp Oyster Sauce
  • 1/3 cup Hoisin Sauce
  • 2 tbsp Low Sodium Soya Sauce
  • 2 tsp Sambal
  • 1 tsp Five Spice powder
  • 2 cups diced Pineapple
  • 2 medium Tomatoes seeded and chopped
  • 3/4 cup chopped Red Onion
  • 1 medium Red Pepper – diced
  • 1 medium Green Pepper – diced
  • 1/4 chopped Cilantro
  • 1 tsp ground Coriander
  • 1/2 tsp ground Cumin
  • 1/2 tsp Salt
  • 1/2 tbsp Ground Black Pepper
  • 2 tbsp Lime juice

Putting it all together:

  1. Place the pork in a large non reactive bowl with a tight fitting lid.
  2. Mix the next five ingredients in a separate container, pour over the pork, mix well, cover and refrigerate for 1 hour.
  3. For the salsa combine all the remaining ingredients in a non reactive bowl, mix well, cover and refrigerate for at least 1 hour.
  4. To cook the pork heat some oil in a large pan and fry for about 20 minutes or until the internal temperature reaches 160°.
  5. Serve over rice with the pineapple salsa.
  6. Enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……

                           Bon Appetit 

Chicken Pot Pie topped with Mashed Potatoes

Chicken Pot Pie topped with Mashed Potatoes

Chicken Pot Pie topped with Mashed Potatoes

  • Servings: 6
  • Difficulty: Easy
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Chicken Pot Pie is one of those classic comfort foods that if done right is guaranteed to be a real crowd pleaser. This one is a wee bit different because I didn’t have a lot of time to muck around with a pastry crust for the top so I did the next best thing ( at least to me) and that is I topped it with Mashed Potatoes.

The “short cut” that makes this recipe a real time saver is that I used an already cooked BBQ’d chicken from a local source so all I had to do was to break up the chicken and add it to the broth and veggies, top with the mashed potatoes and finish it in the oven. As an addition I sprinkled shredded Parmesan on top for added flavour before it went back in the oven.

Here’s how we do this one.

Shopping list:

  • 1 cooked BBQ Chicken (about 3 pounds) – skinned and shredded
  • 1/2 large Red Onion – diced
  • 4 Garlic cloves – chopped
  • 6 Yukon Gold potatoes – peeled and quartered
  • 2 1/2 cups frozen Mixed Vegetables
  • 1/2 cup plus 3 tablespoons Butter
  • 1/2 cup All Purpose Flour
  • 4 tablespoons Chicken Dry Rub (see Dry Rubs and Marinades)
  • 3 cups Vegetable Stock
  • 3/4 cup Milk
  • Shredded Parmesan for topping

Putting it all together:

  1. Preheat the oven to 375°
  2. Boil the potatoes in a large pot of salted water until just fork tender
  3. In a separate pot melt the 1/2 cup of butter, add the onions and garlic and saute for about 3 minutes.
  4. Whisk in the flour until a Roux is formed. Stir in the vegetable stock, the chicken dry rub and cook, stirring, for about 5 minutes.
  5. Add the chicken and vegetables and stir until mixed well.
  6. Mash the potatoes with the remaining butter and milk.
  7. Ladle the chicken mixture into individual Ramekins or bowls, top with the mashed potatoes and Parmesan and place in the oven for 3 minutes.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                          Bon Appetit

 

Jambalaya

Sausage and Shrimp Jambalaya

Jambalaya

  • Servings: 6 - 8
  • Difficulty: Easy
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It’s no secret that I have a bit of a love affair with Cajun/Creole cooking. I mean what’s not to love? The depths of seasoning, the seafood, different vegetable combinations and various meats used in this cuisine open up a whole world of possibilities. The only thing is—— What took me so long to post this recipe??

Now this particular Jambalaya is a marriage of the “King of  Bam” ( Emeril Lagasse) and mine with most of the credit going to Chef Emeril.

Here’s how we do this one.

Shopping List:

  • 3 tablespoons Canola Oil
  • 6 cups Vegetable stock or Water
  • 1 28 ounce can Diced Tomatoes
  • 3 cups Uncle Ben’s™ 5 Minute Rice
  • 1 bag 31 – 40 Shrimp – peeled, cleaned and tail off
  • 1 pound Andouille sausage – sliced on the diagonal and bite sized
  • 2 cups chopped Red Onion
  • 1 cup chopped Celery
  • 1 cup chopped Bell Pepper
  • 3 chopped Garlic cloves
  • 1 cup chopped Green Onions for garnish
  • 3 Bay Leaves
  • 3 tablespoons Smoked Paprika
  • 3 tablespoons Chipotle powder
  • 1 1/2 tablespoons dried Thyme
  • 1 1/2 teaspoons dried Oregano
  • 2 tablespoons Seasoned Salt
  • Ground Black Pepper to taste

Putting it all together:

  1. Preheat the oven to 350°
  2. In a large dutch oven heat the oil and brown the sausage in batches removing to a holding bowl.
  3. In the same pot add the onion, celery, peppers and seasonings mixing well. Cook for about 3 minutes
  4. Add the tomatoes, stock and sausage. Bring to a boil, turn off the heat, cover and put in the oven for about 35 minutes.
  5. Add the rice and shrimp and turn off the heat for another 5 minutes.
  6. Plate and garnish with the green onions if desired.
  7. Enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……….

                           Bon Appetit 

Meat on a stick

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Meat on a stick

  • Servings: 18-20
  • Difficulty: Easy
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I love the culture of grilling. It creates an atmosphere that is festive but casual. 

Bobby Flay

Yesterday was Mother’s Day and instead of taking the women in my life….. my wife, daughter and daughter in law….. (my mom lives 2 hours out of town and at 85 doesn’t like to travel far anymore) out to a restaurant for dinner I did the next best thing….. I made them dinner starting with appetizers so they could do as they please and be waited on as befits the day.

The main drawback to this particular recipe is the prep time. The meat needs to be marinated and assembling the skewers is time consuming and somewhat labour intensive however as my son says “there is something about wood and meat that makes it all worth while” and I couldn’t agree more.

Here’s how we do this one.

Shopping list:

  • 2 pounds bottom Sirloin steak tails (see cooks note)
  • 9″ Bamboo skewers
  • 2 large Yellow peppers
  • 2 large Red peppers
  • 2 large Orange peppers
  • 1 large Red Onion

For the Marinade:

  • 1/3 cup sodium reduced Soya sauce
  • 1/3 cup Fish sauce
  • 2 1/2 tablespoons Garlic Chili sauce
  • 1 1/2 teaspoons Sugar

Putting it all together:

  1. Cut the steak and vegetables into bite sized pieces.
  2. In a non reactive container mix together the soya sauce, fish sauce, garlic chili sauce and sugar. Put the steak in a zip lock bag, pour in the marinade and place in the fridge overnight.
  3. Soak the skewers in water for at least 30 mins as this will help to stop them burning on the grill.
  4. Preheat the grill to 375° and then build your skewers by alternating the meat and the veggies until all the skewers are filled.
  5. Grill and enjoy.

Cooks note: I chose bottom sirloin steak tails because one of our independent grocers carries them and the price is really quite good as is the product however feel free to use whatever steak you wish.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time………..

                         Bon Appetit

Black and Blue Burger

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It’s been quite a while since I posted anything here and for that I am sorry because I did truly enjoy posting my recipes and reading your comments but sometimes life simply gets in the way .

In an effort to get back to Blogging and posting my recipes I thought I would start out with something very “simple but tasty” and one meant for the grill since that particular season is once again, almost, upon us.

INGREDIENTS:

  • Two pounds ground beef
  • Two eggs, beaten
  • 1/2 cup bread crumbs
  • 1/4  cup blackening spice —– recipe follows
  • 1/4 cup mayo
  • 1/4 cup sour cream
  • 4 teaspoons blue cheese crumble
  • 2 teaspoons garlic

BLACKENING SPICE:

  • 1 heaping tablespoon smoked paprika
  • 2 teaspoons salt
  • 1 heaping teaspoon granulated garlic
  • 1 heaping teaspoon granulated onion
  • 1/4 to 1/2 teaspoon ground cayenne pepper
  • 2 teaspoons black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano

 

PUTTING IT ALL TOGETHER:

  • In a large, non reactive, bowl place the ground beef, eggs, bread crumbs and blackening spice and mix well being careful not to over mix as this will tend to break down the fat content of the meat.
  • Let sit in the refrigerator for approximately 30 minutes as this will allow the mixture to firm up
  • While the meat mix is firming up add the mayo, sour cream, blue cheese and garlic to another bowl and mix until well incorporated.
  • Refrigerate for 10 to 15 minutes
  • Form 4 ounce patties (or larger if you wish) and grill until the burgers reach 165 degrees internal
  • Coat the bottom of the burger bun with the Blue Cheese mix add the burger and a slice of tomato and red onion.
  • A dollop of mustard on the top finishes the burger quite nicely.

There you have it……… “a simple but tasty recipe for the grilling season and beyond”

OH……. and be forewarned. This burger is at least a three napkin burger.

Until next time………….    BON APPETITE